3 tbsp curry powder
1 tsp ground coriander
1 tsp of cumin powder
1 tsp turmeric
1 onion chopped
2 cloves of garlic crushed and chopped
thumb size piece of ginger finely chopped
400g peeled plum tomatoes
2 large sweet potatoes into chunks
150g spinach
150g Cavolo nero
400g coconut milk
4 chicken breasts
serving suggestions: brown rice or quinoa
Add coconut oil to a pan and brown off onions
Add chilli, ginger and garlic and keep stirring, add spices and cook for 1 minute, add sweet potato, add coconut milk and stir, add plum tomatoes, chicken breast and stir through – ensure they are sitting flat
Add 1 stock cube and 100ml of water allow to simmer for 25 mins. Remove chicken and pull with a fork. Put the chicken back into the pan and add cavolo nero and spinach. Turn off heat and allow to wilt.Serve